Shrimp Remoulade

Remoulade sauce is speciality of creole restaurants. The sauce can have a mayonaise, ketchup or oil base. The version we offer here is an oil based sauce, sometimes called "red' remoulade, because of the Paprika and chili sauce. Serve it with boiled shrimp on a bed of greens.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

1 cup Green Onions, chopped

2 stalks Celery, stringed and chopped

2 Tablespoons Parsley, minced

1/4 cup Dijon Mustard
*

1/4 cup Chili Sauce

1 teaspoon Paprika

1 1/2 teaspoons Salt or to taste
*

1 teaspoon Black Pepper
*

1/4 teaspoon Tabasco Sauce

1/2 cup White Wine Vinegar
*

Juice of 1/2 Lemon

1 cup Olive Oil
*

1 Tablespoon Chopped Green Onion

1 Tablespoon Chopped Celery

1 Tablespoon Minced Parsley

1/4 cup Lettuce per serving, coarsely shredded

1/4 pound Whole Boiled Shrimp, peeled, deveined and chilled

Instructions

In the bowl of a food processor, place the green onions, celery and parsley. Process until vegetables are a puree.